Finely chop 1 cup pecans in food processor or put in ziplock bag and crush with mallet. Season both sides of 4 tilapia fillets (about 1 1/2 pounds) with salt and freshly ground black pepper. Dredge fish in flour, shake off excess, dip in milk, and then coat thoroughly with nuts. Heat a thin layer of canola oil in a large nonstick skillet over medium-high heat. Cook fish until just done, turning once, about 5 minutes in all. Stir the juice of half a lime into 1 cup of salsa, and serve with the fish. (Serves 4.)